Chicken, Swiss Mushroom and Gruyere Risotto

Posted: February 5, 2012 in Rice
Tags: , , ,

This recipe was invented on a whim. I had a left over chicken carcass from a roast and wanted to make stock. You could say not a bit of the chook was wasted because Mr Henry Austin (our Corgi) also had a feast and left nothing in his bowl. Which isn’t unusual for him. You could say he likes my art ๐Ÿ˜‰ I felt like making a risotto, so decided on a chicken and mushroom. Gruyere isn’t a typical risotto cheese. However I stumbled upon it by using up leftovers once before and loved the taste. It gives a nutty flavour to the smooth cheesy goodness.

Chicken, swiss mushroom and gruyere risotto

Preparation Time 5 minutes
Cooking Time 100 minutes

Recipe By: Me
Serving Size: 6-8 serves
Cuisine:
Main Ingredient: Chicken
Categories: Rice

-= Ingredients =-
2L chicken stock
40g butter
125ml (1/2 cup) olive oil
1 brown onions, finely chopped
400g (2 cups) arborio rice
1 tbspn dried tarragon leaves
250ml (1 cup) dry white wine, sauvignon blanc
6 (about 500g) chicken thigh fillets, cut into 1cm pieces
200g swiss brown mushrooms, sliced
4 garlic cloves, crushed
100g (1 1/4 cups) finely grated gruyere cheese

-= Instructions =-
Bring the chicken stock just to the boil in a large saucepan. Reduce heat and hold at a gentle simmer.

Heat butter and 2 tablespoons of oil in a heavy-based stockpot or large flameproof casserole dish over medium heat. Add the onion and garlic. Cook, stirring, for 5 minutes or until soft and translucent but not coloured. Add the mushrooms, rice and 1/2 tablespoon of tarragon. Cook, stirring, for 1 minute or until the grains appear slightly glassy.

Add the wine to the rice mixture and cook, stirring, until the liquid is absorbed, removing the alcohol content. Over medium to low heat add a ladleful (about 125ml/1/2 cup) of the simmering stock to the rice and stir constantly with a wooden spoon until the liquid is absorbed. Continue adding the stock mixture, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 20-30 minutes or until the rice is tender yet firm to the bite and the risotto is creamy.

Heat remaining oil in a large frying pan over high heat. Add the chicken and stir-fry for 5 minutes or until chicken just starts to brown.

Add the chicken, gruyere and remaining tarragon to the risotto and combine. Season with salt and pepper to serve. Enjoyed best with a glass on the deck! ๐Ÿ˜‰

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